Smoked salmon pizza with meyer lemon and capers

Contributed by Preston Maring, MD

Smoked salmon pizza with meyer lemon and capers
If you eat one pizza this year, make it this one. It takes almost no time to make and is so good, it's hard to describe. The recommendation for the ready-made crust comes to you from Dr. Mary Patton, Internal Medicine, at Oakland. Vicolo crusts may be found in the refrigerated section of your supermarket. They're made with organic cornmeal, olive and canola oils. One crust serves two. To accompany the pizza and to help you eat seven servings of fruits and vegetables per day, try braised asparagus (Volume 4), a mixed green salad (vinaigrette in Volume 4), and a Cara Cara orange for dessert. Cara Cara's are a cross between navel oranges and grapefruits. They are spectacularly juicy and sweet. At $1.50 per lb, they may be a better value than the more commonly sought after food group of non-Sharffenberger chocolates costing over $10.00 per lb.


  • One Vicolo cornmeal, Boboli or homemade crust
  • Nonfat sour cream
  • Reggiano parmesan
  • 1/4 lb smoked salmon
  • 1 Meyer lemon
  • 2 Tbsp capers, rinsed


Preheat oven to 425°. Top the crust with a layer of nonfat sour cream. Grate a thin layer of parmesan over the sour cream. Bake for about 10 minutes or until the edges start to brown. Remove from the oven. Top with a single layer of the thinly sliced smoked salmon. Zest and juice the lemon, sprinkling both over the salmon. Top with capers. That's all there is to it.